You Need to Make This Creamy Tuscan Skillet Chicken

On a recent trip to Italy, I fell in love with sun-dried tomatoes. I have to admit that before my Italian trip, I found sun-dried tomatoes to be too chewy and lacking in flavor. But then on a whim in Rome I bought a little jar of partially-dried tomatoes to bring back to the United States and I had a revelation: sun-dried tomatoes can be delicious if you get the right brand. These Italian tomatoes were so flavorful (and yes, still a little chewy) that they perked up everything from a seemingly boring salad to chicken dinners.

This is all to say that the sun-dried tomatoes are the shining star of this creamy chicken and potato recipe from The Food Cafe. Chicken and potatoes by themselves might not seem like the most exciting ingredients for dinner, but they absorb flavor. And that's why I know this dish is going to be delicious.

So let's talk about the rest of this recipe: It uses bone-in, skin-on chicken thighs, and a bunch of small red potatoes. You season the chicken thighs before adding them to a hot skillet and then cook them until golden-brown. Then you add spinach, a homemade Parmesan sauce (hence the "creamy"), the potatoes, and then, the piece de resistance, the sun-dried tomatoes.

You let that sit on the stove for about 30 minutes and then serve it with a glass Chianti. Sounds pretty perfect, no?